RICK & JOHN’S “GRILL KICKIN’” FLANK STEAK

Prep Time: 45 Minutes
Marinate Time: 1–3 Days
Yields: 8–10 Servings

Comment:
Chef Rick Tramonto of Chicago’s famous TRU Restaurant and Chef John Folse share the kitchen stove and the grill often. Through their combined creativity this simple yet highly flavored grilled dish was created.

Ingredients:
2 flank steaks
1 cup olive oil
½ cup minced red onions
6 cloves garlic, thinly sliced
¼ cup Worcestershire sauce
2 tbsps soy sauce
½ cup balsamic vinegar
½ cup red wine
2 tbsps honey
6 bruised basil leaves
1 (3-inch) sprig rosemary
2 sprigs thyme
⅛ tsp red pepper flakes

Method:
Place meat into a zipper bag. Add all remaining ingredients and shake bag well to incorporate seasonings and distribute evenly across the meat. Place in refrigerator a minimum of 24 hours and a maximum of 72 hours. When ready to cook, heat a grill to medium-high heat according to manufacturer’s directions. Remove steak from marinade and place on grill approximately 6 minutes on each side, turning once. Once steak is cooked, allow it to rest on a cutting board for 10 minutes.